With most of kids out of classes for spring break, this week was perfect for our client throwing their son a bar mitzvah reception to come in and taste some of the foods they will be serving.
Passed hors d’oeuvre included gazpacho d’oro shooter, American mini hamburger bites, lacy potato pancakes and steamed vegetable dumplings. The American burger bite was the young man’s favorite, causing his eyes to light up and an infectious smile to spread across his face.
A bar mitzvah is a jewish boys right of passage. The menu is a serious reflection of this transition. On the buffet, decorated with cds of classic rock greats and new music sensations were a number of delicious selections. Boneless chicken breast brochette put a twist on typical chicken kabobs. Marinated in red thai curry, lemon grass thai basil and sesame oil, they were a huge hit. Tender beef back ribs, hot smoked Atlantic salmon and farmer’s market salad filled with mixed greens, fingerling potatoes, green beans, summer tomatoes and cuted olives tossed in a dijon red wine vinaigrette.
Our guests finsihed off their meal with a tasty plate of warm chocolate chip cookies and a sampling of chocolate cake iwth vanilla buttercream and Melrose Diner butter cake.
As a caterer, the opportunity to be a part of an important moment in peoples lives is why we are in thi business. We love seeing the happiness people express during these moments in someones life.
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Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.A graduate of Paul Smith's College, where he was named "Most Outstanding Culinary Arts Graduate", Scott trained at Virginia's famous Inn at Little Washington before returning home to open J. Scott Catering.
Visit the J. Scott Catering Website.
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Hot From The Kitchen
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A Fun Feature on Our New Packages
To deny that you enjoy a good meatloaf is just wrong. It certainly isn’t the bone dry please pass the ketchup special so many of us had growing up, but chances are at some point in your life you have tasted what the dinner gods had intended for this weeknight favorite. So what makes a great meatloaf? It must have a happy balance of tenderness, juiciness and flavor, that make you want to eat until the button on your jeans pops off.
In from stage left comes Executive Chef Erin Morrison’s homage to his mother’s kitchen, whose own recipe is apparently divine, the meatloaf bite. Not only does this umami packed passed hors d’oeuvre satisfy your carnivorous cravings, but it comes complete with smashed potatoes and a dollop of sour cream! If this miniature classic doesn’t have you asking for seconds and remind you to take your elbows off the table, I’ll eat my lima beans and okra for a week. Served gourmet style on an Asian spoon with garnish and silver tray this addition to our passed hors d’oeuvre menu is sure to be a crowd pleaser.
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A Fun Feature on Our New Packages
Wizwit Catering
It is always nice when a photographer shares their work from a wedding we catered. We recently received photos from Paula at Paula Cella Photography and are delighted to link to her blog where you can find the beautiful pictures of Nick and Natalie’s wedding.
As we prepare for the Radnor Hunt Races on May 21, 2011 we are working with our new Executive Chef Erin Morrison to create new and exciting menus. Today we had a tasting for one of our clients we will be working with on race day.
Even though we have catered at the races for many years now we continue to push ourselves to be at the forefront of the catering industry in terms of décor and food. We recently revamped our décor warehouse with new stainless steel pieces that accent events with a modern flare. Along with a few new linens we created a buffet with a modern springtime look. Painting the picture of the buffet on the rolling greens at Radnor Hunt is hard when in an office setting with cold and damp weather outside. Flowers, colors and lighting help set the stage, giving our clients a good understanding of what they can expect on the actual day.
The menu was an eclectic mix to excite the palate. Upon arrival guests were treated to an amuse bouche of roasted tomato bruschetta with ricotta & prosciutto. The lunch included espresso rubbed tenderloin of beef with three hour onions, a specialty of Chef Erin’s, with marinated crimini mushrooms with shaved shallots and parmesan. Grilled tandoori shrimp, truffled corn with mushrooms and roasted beet salad with haricot vert, arugula and walnut crusted goat cheese finished off the menu.
The dessert buffet featured our create your own shortcake bar. Grilled pound cake was accompanied by mixed berries, grilled pineapple, grilled bananas, shaved chocolate and homemade whipped cream.
As always we enjoy the opportunity to show our clients that we stand behind our reputation at every event; be it 2 or 200 our quality, experience and professionalism will always shine through.
